Loaded Sweet Potato with Mexican Chilli


This dish evolved from an unexpected box of little sweet potato and a request for my vegan bolognaise.  With just a few tweeks, the bolognaise base became a fantastic vegan 3-bean chilli and the roasted sweet potatoes are the perfect size for one. Yum.

I have three versions of this: one is topped with cheese - ready for heating and melting; one without cheese - dairy-free and vegan; and one has no sweet potato base - just the chilli ready to go on tacos, corn chips or in a Mexican lasagna (suggested my taste-testing neighbour). Just choose the option you want when ordering.

Defrost and reheat.

Ingredients: Cauliflower, carrots, mushrooms, walnuts, onion, garlic, tomatoes, basil, oregano, olive oil, salt, pepper, nutritional yeast, maple syrup, cheese (option), sweet potato (option), black, haricot and kidney beans, spices, chipoltes in adobo sauce.